I absolutely love this Pumpkin Bread with Streusel Topping Recipe because it’s got that perfect balance of moist, spiced pumpkin bread paired with a crunchy, buttery streusel that just takes it over the top. You know that cozy feeling of fall wrapped up in every bite? This bread delivers that, and it’s so easy to make that you’ll want to whip it up whenever you have a craving or a special breakfast to impress.
When I first tried this recipe, I was blown away by how the streusel topping added such a delightful texture contrast without overpowering the soft, flavorful pumpkin bread beneath. It works wonderfully for holiday brunches, afternoon tea, or even just as a comforting snack with a hot cup of coffee. I promise once you make this Pumpkin Bread with Streusel Topping Recipe, it’ll quickly become a staple in your kitchen too.
Why You’ll Love This Recipe
- Moist, Fluffy Texture: The blend of pumpkin puree and sour cream keeps the bread tender and moist every time.
- Spiced to Perfection: Warm spices like cinnamon, nutmeg, and clove create that signature fall flavor you crave.
- Irresistible Streusel Topping: The buttery crumble adds a satisfying crunch that makes this bread extra special.
- Simple Ingredients & Easy Steps: Everything comes together quickly with pantry staples, making it beginner-friendly.
Ingredients You’ll Need
The magic of this Pumpkin Bread with Streusel Topping Recipe starts with good-quality pumpkin puree and a medley of warm spices. I like to shop for fresh, organic spices when possible because it really amps up the aroma and depth of the bread.
- Pumpkin puree: Use pure pumpkin, not pumpkin pie filling, for the best texture and flavor.
- Vegetable oil: Keeps the bread moist while allowing the pumpkin flavor to shine.
- Butter (melted): Adds richness and depth to the bread batter.
- Granulated sugar: Provides sweetness and helps with browning.
- Light brown sugar: Packed for sweetness and subtle molasses notes that complement the spices.
- Eggs: Bind the ingredients and add moisture.
- Vanilla extract: Enhances the overall flavor.
- Sour cream: Adds tang and extra moistness while tenderizing the crumb.
- Baking soda & baking powder: The leavening agents that help the bread rise beautifully.
- Salt: Balances sweetness and highlights spices.
- Ground cinnamon, nutmeg, clove, ginger: The warm spices that make pumpkin bread so comforting.
- All-purpose flour: The base of the batter and streusel topping.
- Butter (room temperature for streusel): Creates the crumbly topping texture when combined with flour and sugar.
Variations
I love how versatile this Pumpkin Bread with Streusel Topping Recipe can be! You can easily tweak it to suit your taste or dietary needs, which makes it such a winner in my kitchen.
- Add nuts or chocolate chips: I often toss in chopped pecans or walnuts for extra crunch or dark chocolate chips for a sweet surprise—my family goes crazy for those.
- Gluten-free option: Swap the all-purpose flour for a trusted gluten-free blend; just be sure it contains xanthan gum to keep the bread’s structure.
- Spice it up: Feel free to adjust the spices to your liking—sometimes I add a bit more ginger or a pinch of cardamom for a twist.
- Oil alternatives: I’ve tried coconut oil instead of vegetable oil for a subtle tropical hint, which works great and adds richness.
How to Make Pumpkin Bread with Streusel Topping Recipe
Step 1: Prepare the Streusel Topping
Start by mixing the brown sugar, flour, and salt in a medium bowl until well combined. Adding the butter and mixing it in until clumpy is one of my favorite parts—use your hands if possible, it really helps create that perfect crumbly texture. Pop this in the fridge to chill while you prep the bread batter; chilling is key because a cold streusel holds its shape better while baking.
Step 2: Mix the Wet Ingredients
Preheat your oven to 350°F and line a loaf pan with parchment paper, letting it overhang the sides for easy removal. In a large bowl, stir together pumpkin puree, vegetable oil, melted butter, granulated sugar, and brown sugar until smooth and glossy. Then add the eggs, vanilla, and sour cream and whisk until everything is fully incorporated—this helps the batter become silky and light.
Step 3: Combine the Dry Ingredients
In a separate bowl, whisk together the baking soda, baking powder, salt, cinnamon, nutmeg, clove, ginger, and flour. Mixing the spices evenly with the flour ensures you get that consistent warm flavor in every bite. Then slowly add this dry mixture to your wet ingredients, stirring gently until just combined—overmixing can make the bread tough, so watch for any streaks of flour to fully disappear.
Step 4: Incorporate Streusel & Bake
Fold half of the chilled streusel topping into the batter, evenly distributing those crunchy bits throughout. Pour the batter into the prepared loaf pan, smoothing the top gently. Then sprinkle the remaining streusel evenly over the top for that signature crumbly finish. Bake for about 1 hour and 10 minutes or until a toothpick inserted near the center comes out clean or with moist crumbs—if it’s wet batter, give it another 5–10 minutes. Let it cool completely in the pan before lifting out using the parchment sling, then slice and serve!
Pro Tips for Making Pumpkin Bread with Streusel Topping Recipe
- Chill Your Streusel: I discovered chilling the streusel before baking helps it hold its shape and stay crisp rather than melting into the bread.
- Don’t Overmix the Batter: Overmixing can make the bread dense; stir just until you see no more flour.
- Use Parchment Paper Slings: Makes it super easy to lift the bread out without breaking or sticking.
- Check Early for Doneness: Ovens vary, so start testing your bread at 60 minutes to avoid overbaking and drying it out.
How to Serve Pumpkin Bread with Streusel Topping Recipe
Garnishes
I love topping slices with a bit of softened butter or a light drizzle of maple syrup—it brings out the warmth of the spices beautifully. For an extra cozy touch, a dollop of whipped cream cheese or mascarpone spread can turn your bread into a luxurious treat.
Side Dishes
This bread pairs perfectly with a hot chai latte, a simple pot of tea, or even a side of fresh fruit like sliced apples or berries to balance the sweetness. I sometimes serve it alongside a creamy pumpkin soup for a comforting fall meal.
Creative Ways to Present
For holiday gatherings, I like to slice the bread thickly and arrange it on a rustic wooden board with small bowls of cream cheese, nut butters, and preserves for guests to customize their bites. You can also dust the top lightly with powdered sugar or cinnamon for a pretty finishing touch.
Make Ahead and Storage
Storing Leftovers
I wrap leftover slices tightly in plastic wrap or store them in an airtight container at room temperature for up to 3 days. If your kitchen is warm, I recommend refrigerating to keep the streusel topping crisp and prevent any spoilage.
Freezing
Freezing this pumpkin bread works beautifully! I usually wrap individual slices in plastic wrap and then place them in a freezer bag for up to 3 months. When I’m ready to enjoy, I let them thaw overnight in the fridge or at room temperature for a few hours.
Reheating
To reheat, I pop slices in the toaster oven for a few minutes or microwave them covered with a damp paper towel to keep the bread soft without drying out. This way, you get that fresh-baked warmth and the streusel stays delightfully crunchy.
FAQs
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Can I use canned pumpkin puree for this Pumpkin Bread with Streusel Topping Recipe?
Yes! Canned pumpkin puree works perfectly and is actually what I use most of the time for convenience. Just make sure it’s pure pumpkin and not pumpkin pie filling, which contains added sugars and spices that can alter the flavor and texture.
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How can I tell when the pumpkin bread is fully baked?
The best way is using a toothpick inserted into the center; it should come out clean or with just a few moist crumbs attached—not wet batter. If it comes out with batter, give it 5 to 10 more minutes and test again. Baking times can vary by oven, so starting to check at around 60 minutes is a good habit.
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Can I make this recipe dairy-free?
Absolutely! Substitute butter with dairy-free margarine or coconut oil, and replace sour cream with a dairy-free alternative like coconut yogurt or a nut-based sour cream to keep the moisture and tang. The texture might be slightly different, but it stays delicious.
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Why is sour cream used in this recipe?
Sour cream adds richness and moisture to the bread, helping to create a tender crumb and balanced tanginess that complements the pumpkin and spices. I found that without it, the bread sometimes feels a bit drier.
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Can I prepare the batter the night before?
It’s best to bake the bread right after mixing for optimal rise and texture. However, if you must, you can mix the batter and cover it overnight in the fridge but expect a slight change in texture. Be sure to let it warm up to room temperature before baking.
Final Thoughts
This Pumpkin Bread with Streusel Topping Recipe holds a special place in my heart because it combines everything I love about fall baking into one irresistible loaf. It’s easy enough for everyday baking but fancy enough for holiday gatherings—plus, once you bake it, your whole kitchen will smell like fall heaven. Honestly, I can’t recommend it enough. You deserve a slice of this deliciousness in your life, so grab your ingredients and give it a try—you’ll be so glad you did!
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Pumpkin Bread with Streusel Topping Recipe
- Prep Time: 15 minutes
- Cook Time: 1 hour 10 minutes
- Total Time: 1 hour 25 minutes
- Yield: 12 slices 1x
- Category: Baking
- Method: Baking
- Cuisine: American
Description
This moist and flavorful Pumpkin Bread with Streusel Topping is a perfect autumn treat. Bursting with warm spices like cinnamon, nutmeg, clove, and ginger, and topped with a buttery, crumbly streusel, it offers a delightful balance of sweetness and texture. Ideal for breakfast, snack, or dessert, this easy-to-make bread combines pumpkin puree with a mix of sugars and sour cream for richness and tenderness.
Ingredients
Bread
- 1 1/2 cups pumpkin puree
- 1/4 cup vegetable oil
- 1/4 cup butter, melted
- 3/4 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 2 eggs
- 2 teaspoons vanilla extract
- 1/2 cup sour cream
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- 1/2 teaspoon ground clove
- 1/2 teaspoon ground ginger
- 2 1/4 cups all-purpose flour
Streusel
- 1/3 cup light brown sugar, packed
- 3/4 cup all-purpose flour
- 1/4 teaspoon salt
- 6 tablespoons butter, room temperature
Instructions
- Prepare the Streusel: In a medium bowl, combine the light brown sugar, all-purpose flour, and salt. Stir until evenly mixed. Add the room temperature butter and mix thoroughly using a wooden spoon, hand mixer, or hands, pressing the mixture into clumps to form the characteristic streusel texture. Place the streusel mixture into the refrigerator to chill while you prepare the bread batter.
- Preheat and Prepare Baking Pan: Preheat your oven to 350°F (175°C). Line a loaf pan with a strip of parchment paper, allowing it to hang over the edges for easy removal later. Lightly spray the pan with non-stick cooking spray to ensure the bread does not stick.
- Mix Wet Ingredients: In a large mixing bowl, combine the pumpkin puree, vegetable oil, melted butter, granulated sugar, and packed light brown sugar. Stir these until fully blended. Add the eggs, vanilla extract, and sour cream, then whisk together until smooth and fully incorporated.
- Mix Dry Ingredients: In a separate bowl, whisk together the baking soda, baking powder, salt, ground cinnamon, ground nutmeg, ground clove, ground ginger, and all-purpose flour until evenly blended.
- Combine Wet and Dry Ingredients: Add the dry ingredient mixture to the wet ingredients. Stir with a wooden spoon or beat with a hand mixer on low speed until the flour is fully incorporated and the batter is uniform, being careful not to over mix.
- Fold in Streusel: Add half of the chilled streusel topping into the batter and gently fold it in until evenly distributed.
- Transfer to Pan and Top: Pour the batter into the prepared loaf pan, spreading it evenly. Sprinkle the remaining streusel topping over the batter for a crunchy, sweet finish.
- Bake: Place the loaf pan in the preheated oven and bake for 1 hour and 10 minutes. Test doneness by inserting a toothpick into the center of the bread; it should come out clean or with a few moist crumbs. If batter sticks to the toothpick, continue baking for an additional 5 to 10 minutes until done.
- Cool and Serve: Remove the bread from the oven and let it cool in the pan for several minutes. Use the parchment paper to lift the bread out of the pan, then allow it to cool completely on a wire rack before slicing and serving.
Notes
- For best results, use freshly ground spices or high-quality pre-ground spices for maximum flavor.
- The sour cream adds moisture and tenderness; you can substitute with Greek yogurt if desired.
- Ensure butter for streusel is at room temperature for easy mixing.
- Line the loaf pan with parchment paper to assist with easy removal and keep the loaf intact.
- Store leftover bread wrapped tightly at room temperature for up to 3 days or refrigerate for up to a week.
- You can freeze slices individually wrapped in plastic wrap for up to 3 months; thaw before serving.
- Adjust baking time slightly if using a different size pan or if your oven runs hot or cool.
Nutrition
- Serving Size: 1 slice (approx. 1/12 of loaf)
- Calories: 280
- Sugar: 16g
- Sodium: 210mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 45mg
